These have to be my favourite Christmas Cookies of all time! Mind you, if there's jam involved in any way at all, be it cake, cookie, pie or sandwich . . . I'm one very happy camper!!



I have a thing about jam. I just love, Love, LOVE it!!




I got this recipe from a very old friend of mine quite a number of years ago. Mildy spiced, buttery and filled with ground hazelnuts, these are fabulously delicious!



You could dust them with icing sugar of course, which looks really nice also, but I like to use caster sugar . . . because I enjoy the extra texture . . . and the glittery finish it gives.



Buttery nutty and lightly spiced dough . . . sweet/tart raspberry jam. What's not to like? Well, you may have to bake them twice, coz . . . umm . . . if you are like me they kinda disappear before you know it, but what's a gal to do???

I can't help myself . . . Cookie + Jam = my only weakness. (Shhhhh . . . )





*Linzer Cookies*
Makes about 2 dozen
Printable Recipe

The quintessential Christmas Cookie. Tender sweet cookies filled with tart raspberry jam. Delicious!!

3 ounces (2/3 cup) hazelnuts
3.75 ounces (1/2 cup packed) light brown sugar
10 .75 ounces (2 1/2 cups) sifted plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
8 ounces (1 cup) unsalted butter, softened
1 large free range egg
1 teaspoon vanilla
12 ounces raspberry jam, seived
caster sugar for dusting


Preheat the oven to 180*C/ 350*F/ gas mark 4. Place the hazelnuts into a shallow baking pan and bake for about 6 minutes until the skins are beginning to loosen and the nuts are fragrant. Turn off the oven. Dump the hot nuts into a tea towel and rub with the towel to loosen as much of the skins as possible. Discard any skins. Place half the brown sugar and the nuts into a food processor. Process until the nuts are finely ground.

Whisk together the flour, baking powder, salt and cinnamon.

Cream together the butter and remaining brown sugar until pale and fluffy. Add the nut mixture and beat until well combined. Beat in the egg and the vanilla. Work iin the flour mixture, just until combined. Divide the dough in half, shaping each half into a round flat disc. Wrap in cling film and chill until firm, about 2 hours.

Heat the oven again to 180*C/350*F/ gas mark4. Roll out 1 disc of the dough to 1/8 inch thickness between two sheets of cling film. Cut out as many cookies as you can with a 2 1/4 inch fluted round cookie cutter. Repeat until all the dough has been cut out/ Using a smaller shaped cutter, cut shapes out of the centre of half of the rounds. Place one inch apart on ungreased baking sheets. Dust the top halves with some caster sugar . (these are the ones with the centre cut out.) Bake for 10 to 15 minutes, until the edges are lightly browned. Remove to wire racks to cool completely before proceeding. Repeat until all the dough has been used up, only rerolling the scraps once. Discard any scraps after that.

Spread about 1 teaspoon of jam on the solid halves of the baked cookies. Top with the flat side of a windowed cookie. Repeat until all cookies are put together. Store between sheets of parchment paper in a tightly covered tin.

One of my favourite television shows over here has to be Larkrise to Candleford. Based on a trilogy of novels written by the author, Flora Thompson about the countryside of north-east Oxfordshire and Buckinghamshire at the end of the 19th Century, neither Todd nor I have ever missed an episode in all of the three series that have come out now. In fact we purchased them on DVD so that we could treat ourselves to turn-of-the-century village life anytime we wanted to!



A reader recently contacted me, and asked me if I had any knowledge of the type of food that would have been cooked in that era. An American, he and his wife are also great fans of the show, and were very curious about a cake that they had seen the old cook beating together in a bowl during one episode in series one.



Well, since the series takes place in the late Victorian era, I would have to say, without a doubt and with fair certainty, that it was probably a Victoria Sponge, or Victoria Sandwich Cake . . . a lovely buttery sponge cake that would have benefited greatly by some strong armed beating in a bowl.



It was the Victorians that invented this lovely cake by adding butter to an ordinary sponge mixture, which baked better in two flat tins rather than one deep tin. (Oh those Victorians, they were very clever at inventing things I have to say!)



The two cakes were then stuck together with a layer of tasty jam. According to Victorian manuals of the day, sponge cakes would have been made more for the nursery tea table than the drawing room, but we won't quibble the facts . . . the fact is that this cake is delicious, and I would serve it to anyone, child or adult!!



This is just the sort of cake one would imagine Dorcas and her employees at the Post Office sitting down to late in the afternoon . . . teatime . . . a china pot of steaming, freshly made tea at the ready to be served along side of lovely thick slabs of this moist and delicious sponge.



This is a real favourite around this house, and more or less tends to get treated like an ordinary every day kind of cake . . . but upon reflection, I know not why . . . coz it is fine enough to please even the most discerning of palates, and is anything but ordinary!!



I think Dorcas Lane would highly approve . . . it surely being my only weakness . . . something of which she knows full well . . . of this we would be in agreement. (Recipe adapted from the WI Cakes Cookery Book by Liz Herbert. If there is one thing the WI know alot about, it's baking cakes!)



*Traditional Victorian Sandwich Cake*
Makes one 7 inch cake
Printable Recipe

Popular during the reign of Qyeen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking! Don't be tempted to use all butter. This is one recipe that is better for the use of a mixture of butter and margarine.

3 ounces of butter, softened (6 TBS)
3 ounces soft margarine (6 TBS)
6 ounces caster sugar (1 cup)
1/4 tsp vanilla extract
3 large eggs, beaten
6 ounces self raising flour (a scant 1 1/2 cups)

To finish:
3 TBS raspberry jam
buttercream to fill (optional)
icing sugar or caster sugar to dust the top

Butter and base line two 7 inch sandwich tins. Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.

Cream the butter, margarine, sugar and vanilla together until light in colour and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.

Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake tins, leveling off the surface. Make a slight dip in the centre of each.

Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched. Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.

Once cooled, place one layer on a cake plate. Spread with raspberry jam and buttercream (if using). Place the other cake on top, pressing down lightly. Dust with icing or caster sugar and serve.

By the way Commentor #63, Sheilagh, a Random Numbers Generator has picked you as the winner of the Delightful Hamper Giveaway. Contact me with your details and I will let the HamperGift people know where to send it. Thanks so much to everyone who participated and joined in on the fun. I wish you could all be winners. Don't be too disappointed though as I will soon be hosting another giveway hosted by the lovely people at Kellogg's . . . yes the people who bring us all those delicious breakfast cereals!

My husband and I have been members of the National Trust for about 10 years now. We both just love visiting historical homes and gardens so it has always been worth it to us. A yearly membership works out a lot cheaper than having to pay entrance fees each time we visit one of the National Trust places.



We recently visited Erddig, which is near Wrexham in Wales. "Widely acclaimed as one of Britain's finest historic houses, Erddig is a fascinating yet unpretentious early 18th-century country house reflecting the upstairs downstairs life of a gentry family over 250 years.

We both thoroughly enjoyed our visit to this great historical home. We found it quite astonishing that the orignal owner of the Estate was simply a "Mr" and not a person of noble birth. Judging by everything that was on this property, he was one very wealthy individual, and one could tell by all of the photographs and paintings that, although they had lots of money and servants, their servants were very much cared for and well treated.



We spent a wonderful day there exploring all the nooks and crannies and the beautiful gardens. So much so, that we plan on going back again soon. There was so much still left to explore, and one visit just didn't do it enough justice.



One of the things we both look forward to when we are visiting these places is having a light lunch in the cafes that are, in most cases, right on the grounds. Lovely little places where you can get everything from soup to nuts . . . always very tasty stuff!

We shared a delicious cheese and onion sandwich and some hot cocoa the day we were there, but right next to the cash register in the cafe was a little leaflet for sale,, containing some of the recipes from Erddig House, dating back to the 1700's.



It was only a pound, so how could I resist!! Of course I had to pick it up!

That night I made us the carrot soup for our tea from the leaflet, and let me tell you . . . it was the MOST delicious carrot soup I have ever, ever eaten! It should have served at least 4 people but Todd and I polished it off between the two of us. NOT A PROBLEM! It was rich and creamy and had the most wonderful flavour. Carrots, potatoes, celery, turnips, onions and lettuce . . . a delicious combination of simple garden fresh ingredients!

This is now our 'alltime' favourite soup.



*Erddig Carrot Soup*
Serves 4 to 6
Printable Recipe

Taken from a 'Receipt Book 1765', the second oldest Erddig cookery book.

2 ounces butter
2 large onions
2 large potatoes
2 pounds carrots
1/2 pound turnips
1/2 head celery
1/4 lettuce
3 1/2 pints (about 7 cups) vegetable stock
salt and pepper to taste

Peel and chop all of the vegetables. Melt the butter in a large pot. Add the onion and saute until golden. Add the potatoes and stir well. Add the remainder of the vegetables and the stock. Bring to the boil, then simmer until all the vegetables are tender. Liquidise. Check for seasoning and adjust as necessary.



I also baked up some very delicious Cheese Scones to have with the soup. They went down a real treat!! You can find the recipe HERE.

You only turn fifty five once and yesterday was my turn! I don't know how I got to be that age, but nevermind . . . somehow it happened. I'm now officially a Senior Citizen . . . at least back in Canada at any rate!



I wasn't going to bake myself a cake . . . but then, I broke down and baked one anyways. I had lots of things to celebrate after all.



My Birthday of course! I reckon fifty five is a milestone. (Even if the Queen doesn't send me a card.)



A clean bill of health from my Doctor!



And the arrival of a furry little bundle of joy, which we have named Mitzie.



Life is good and so is this cake. A deliciously buttery sponge, filled with fresh raspberries and baked into two moist layers. Sandwiched together with a lovely vanilla butter cream icing and some seedless raspberry jam, and then drizzled with more sweetness. This is one very moreishly scrummy cake.



In fact I think I'll have some for breakfast . . . cake for breakfast is a good thing . . . besides this one is stogged full of fruit. And fruit is good for you.



shhh . . . don't burst my bubble!



*Raspberry Celebration Cake*
Cuts into 12 scrummy slices
Printable Recipe

This is the cake I always bake for summer birthdays. A light moist sponge, filled with lovely raspberries, butter cream icing and seedless raspberry preserves. Top with a sweet glaze and serve with more raspberries.

For the Cake:
175g of caster sugar (3/4 plus 1/8 cup)
175g of butter, softened (13 TBS)
4 large free range eggs, separated
100g self raising flour (a scant 3/4 cup)
1 tsp baking powder
100g ground almonds (1 scan't cup)
a few drops of almond extract
125g of fresh raspberries (a heaped cup)

For the buttercream:
75g of butter, softened (1/4 cup approx.)
125g icing sugar, sifted (about 3/4 cup)
few drops vanilla

For the glaze:
100ml icing sugar sifted (1/3 cup approx.)
water to thin

Also about 4 heaped dessertspoons of seedless raspberry jam

Preheat the oven to 180*C/350*F/Gas mark 4. Butter two 8 inch sandwich cake tins. Line the bottoms with parchment paper. Set aside.

Cream together the butter and sugar until pale and fluffy. Beat in the egg yolks. Sift the flour and baking powder over the creamed mixture and then fold in using a metal spoon. Fold in the ground almonds and exract. Fold only until all traces of the flour have disappeared.

Beat the egg whites until they just hold their shape. Fold them in gently, by thirds, being careful not to overmix and lose the lightness of the whites. Lightly fold in the berries. Divide between the two prepared cake tins and level off carefully.

Bake in the heated oven for 30 to 35 minutes, just until they test done. A toothpick inserted in the centre should come out clean and they should spring back when lightly touched on top.

Remove from the oven. Let cool in the tins for five minutes, then tip out onto wire racks, peel off the baking paper and allow to cool completely.

Make the buttercream by beating together all the ingredients until smooth and creamy.

Place one cake, bottom side up on a cake plate. Spread completely with all the buttercream. Spread the raspberry jam over top of the buttercream and then top with the other cake layer, placing it right side up. Whisk together the icing sugar for the glaze and enough water to make a smooth drizzable mixture. Drizzle decoratively over the top of the cake. Allow to set, then dust with more icng sugar if desired.

When I was a child I just adored the story of Mary Poppins. I had been given the first book in the series as an award for good work at the end of the school year in Grade 2 and I practically wore out the pages, reading it over and over again. Oh how I longed for a nanny such as Mary Poppins . . .



The book was filled to the brim with wonderful characters and adventures, pictures and fabulous treats.



Characters such as Mrs Corry, an extremely old woman who ran a sweet shop with her two large daughters . . . A magical sweet shop where you could purchase such lovely delights and cakes such as Gingerbread Stars . . . Star shaped little gingerbread cakes, adorned with golden paper stars . . .



But not just any golden paper stars . . . these ones were special, for, on any given night one could see ( and only if they were very, very observant) . . . the little old lady perched on a very tall ladder pasting the gold stars in the sky along with the help of Miss Poppins herself . . .



How could one resist such a recipe. Taken from the book Mary Poppins in the Kitchen, a cookery book with a story.

This brought back childhood memories and imaginations . . . wonderfully spicy and the perfect accompaniment to an afternoon hot cup of whatever strikes your fancy!



*Gingerbread Stars*
Makes 2 six inch stars or one 7 inch cake
Printable Recipe

Deliciously spicy no matter what the shape!

105g of plain flour (3/4 cup)
1/2 tsp bicarbonate of soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp each of ground nutmeg, ground cloves and ground allspice
a small handfull of sultanas
4 TBS butter
85g of soft dark brown sugar, (1/2 cup packed)
2 TBS dark treacle (dark molasses)
1 large egg, beaten
baking sheet, lightly buttered and dusted with flour
2 6-inch star shapes buttered and floured, or 1 7-inch sandwich cake tin

Preheat the oven to 180*C/350*F/gas mark 4. Prepare the star shapes, and place on the buttered and floured baking pan, alternately prepare the sandwich tin. Set aside.

Sift the flour into a bowl along with the spices and the soda. Set aside.

Melt the butter and the brown sugar together. Allow to cool, then beat in the molasses and the egg. Stir into the flour mixture and beat with a wooden spoon until smooth. Stir in the sultanas.

Divide the batter equally amongst the star shapes or pour into the baking tin. Bake the stars in the heated oven for 30 minutes and the cake for about 40. Turn out onto a wire rack to cool.

Some days just scream out picnic. Days when the sun is shining and you've got nothing to do. Days like today. Today are our designated day off. Today the sun was shining. Today we went on a picnic. You don't have to go anywhere special to have a picnic. I have held many picnics through the years on our lounge carpet . . . it's all in the spirit of things . . . not the venue. Picnics can be held in the rain under an umbrella on a park bench . . . Picnics can even be held around the kitchen table. It's all about having a picnic state of mind!! You can have a picnic all by yourself, although undoubtedly, a picnic shared is much preferred . . . or maybe not. It all depends on the mood I suppose. Picnics are all about the food, really. Finger food. Happy food. Tasty, scrummy holiday food. Food just like this fantastically delicious tuna baguette! Filled with lots of lovely flavours . . . lemon, onion, celery, mayo, sweet pickle, Dijon mustard . . . Let's not forget the tuna! It goes without saying that you want the finest tuna for this scrummy sandwich. I like to use albacore tuna. An old Italian woman once told me that this was the only kind of tuna worth eating. I happen to concur. *Tasty Tuna Baguettes* Serves 2 hungry eaters, or 4 so-so eaters Printable Recipe Perfect picnic sandwich. Todd can eat a whole one of these. Sometimes I can too. It all depends on how hungry I am and how far we have walked. 1 225g jar of albacore tuna in olive oil (Drain well and flake) 1 spring onion, trimmed and finely chopped 1 small stalk of celery, trimmed and finely chopped the juice of half a lemon 2 TBS ultra low fat mayonnaise 2 TBS pickled gerkin relish (Branstons makes a good one) 1/2 tsp freshly ground black pepper seasoning salt to taste 1 tsp Dijon mustard few drops of Tabasco sauce shredded lettuce (several handfuls) 2 fresh baguettes (about 9 inches long) softened butter or olive oil spread Drain the tuna well and then flake it into a bowl. Squeeze the lemon juice over top and toss. Add the remaining ingredients except for the lettuce and baguettes. Mix together well. Taste and adjust the seasoning as necessary. Cut the baguettes in half through the middle. Lightly butter with the softened butter or olive oil spread. Divide the shredded lettuce between the two, and then top each with half of the tuna mixture. Press the tops of the baguettes over top of the tuna and then cut in half diagonally to serve.

Eleven a.m. and I am longing for custard creams. I don't drink tea or coffee, but still partake of the wonderful British tradition of elevensies . . .




That well earned (or not) break in the morning where you sit down with a nice hot cuppa, a moreish nosh or two and put your feet up for a few . . .



There is not a biscuit in the house, except perhaps for a few broken digestives in the bottom of the tin . . . I eat those, but . . . as good as they are . . . they are not custard creams . . . and I want custard creams . . .



Out comes the scales, bowls, and measuring spoons. There is nothing for it but to make my own . . . I know I can do it.

I am like that little train that keeps on chugging up the hill . . . I think I can, I think I can, I think I can . . .



Not quite custard creams, but in some ways similar. I may even like these better . . .

Not too sweet, but short and buttery, with just the faintest hint of custard in the moreishly scrummy biscuits . . . the custard flavour coming through in that luciously rich filling.



mmm . . . a mightly tasty crumbily scrummily delicious mouthful. I can't stop at one . . .

and neither will you.



*Custard Buttons*
Makes about 20 double biscuits
Printable Recipe

Deliciously short and buttery with a lucious cream centre, tasting of custard. Fabulous!

6 ounces plain flour (1 1/4 cups)
3 TBS custard powder (you want the stuff that comes in the cardboard
container, not the sachets you add hot water to, you want proper custard powder)
1 tsp baking powder
2 1/2 ounces unsalted butter (4 1/2 TBS), cut into bits
2 1/2 ounces white vegetable fat, such as Trex or White flora (4 1/2 TBS Crisco), cut into bits
3 TBS icing sugar, sifted
1 large free range egg

For the filling:
2 ounces unsalted butter (4 TBS)
1 TBS custard powder
4 ounces icing sugar, sifted (1 cup)
few drops of hot water if necessary

Pre-heat the oven to 180*C/350*F/ gas mark 5. Line two baking sheets with baking parchment and set aside.

Whisk the flour, custard powder, baking powder and sugar together in a bowl. Drop in the butter and vegetable fat. Rib into the flour mixtue until you have something the consistency of sand. Beat the egg lightly and then stir into the dry mixture, mixing it in well.

Scoop out TBS size pieces of the dough and shape lightly into balls between the palms of your hands. Place about 2 inches apart on the baking sheets. Press down with a fork which you have dusted in flour each time. Bake for 12 to 14 minutes, until well risen and set, but not coloured.

Transfer to a wire rack to cool while you make the filling.

Cream the butter, custard powder and sugar together in a large bowl until light and fluffy. Be patient. It will come together eventually and be lovely. If the mixture still seems a bit stiff, add a few drops of hot water and beat until you have the consistency you are after. Sandwich two biscuits together with this custardy filling and then sit back and enjoy!